Is there any better combination than rich chocolate and salty creamy caramel? These new Salted Caramel-Stuffed Chocolate Truffle Cookies from Pillsbury will be your new favorite and a great addition to you holiday dessert spread! Curious on how to make them? Here are step by step directions for making and baking these rich and decadent cookies! First, in a large bowl mix unsweetened cocoa powder, whipping cream and coarse salt. It will be thick and at first you might think it won’t go together, but keep working at it, it will…trust me! Next, it is time for the Pillsbury Chocolate Chip cookie dough. Make sure to set out the cookie dough for about 10-15 minutes so it is easier to work with. Crumble it with your chocolate mixture and add ½ cup mini chocolate chips. Mix together until it all turns to rich and yummy chocolate! Because it will be sticky, it is best to put in the freezer for about 15 minutes after mixing and before forming into balls. Using a small cookie scoop, which I swear is one of the best kitchen inventions EVER, scoop the dough into small balls onto a wax paper covered pan. Stick that pan back in the freezer for about 10 minutes. While those are setting, start unrolling your caramels…making sure not to sneak too many in the process! Take the dough out of the freezer and form each ball around each caramel. It is easiest to stick the caramel in and then roll together with your palms so that it is completely covered in dough. Bake for 9-13 minutes in a 350 degree oven. Cool on cookie sheets for about 2 minutes and then cool completely for about 20 (although, I wasn’t able to wait quite that long!) You also need to unwrap the rest of your caramels and mix with more whipping cream to melt in the microwave. Drizzle the melted topping on top of the cookies and sprinkle with some coarse salt. Seriously, these cookies are dangerously good. Just try not to lick your fingers and just try to eat only one!